Step 1

IF KNEADING WITH A STAND MIXER: Mix flour, yeast, baking powder, sugar and water in the bowl. Knead on low speed until a very smooth dough forms (about 8 minutes).

Step 2

IF KNEADING BY HAND: Mix flour, yeast, baking powder and sugar. Add water gradually. Mix with chopsticks/spatula until no more loose flour can be seen. Combine and knead briefly into a dough. Leave to rest for 10 minutes (covered). Knead again until very smooth.

Step 3

Put scallions, Chinese five-spice powder (or ground Sichuan pepper) & salt in a bowl.

Step 4

Heat up the oil then pour over the scallions. Mix well.

Step 5

Dust some flour over the worktop. Roll the dough into a thin, rectangle shape (about 20cm×30cm). Evenly coat the dough with the filling.

Step 6

From the long side of the rectangle, fold the dough twice making it a three-layer strip. Then cut it into 12 pieces.

Step 7

Stack up two pieces. Use a chopstick to press the middle line lengthways. Hold both ends and stretch.

Step 8

Hang it on the chopstick. With one hand pinch and hold two ends. With the other hand twist the chopstick.

Step 9

Put the roll on the worktop, press the chopstick then slice it out of the roll.

Step 10

Leave the rolls to rest for around 30 minutes. Well-rested buns should be slightly bigger, but not double the size (see note 2).

Step 11

Place the rolls in a steamer basket (line with steamer parchment paper or brush a thin layer of oil to avoid sticking). Make sure to leave ample space in between each roll.

Step 12

Fill the steamer pot with cold water. Start cooking over high heat. Turn down to medium-low once the water is at a full boil.

Step 13

Cook 10 mins from this moment. Serve warm.

Step 14

Add oil to a frying pan over high heat. Place the rolls into the pan leaving ample space in between.

Step 15

When the bottom of the rolls turn brown, pour in 200ml water (at room temperature). Cover with a lid.

Step 16

Uncover when the water has completely evaporated. Turn off the heat after 20 seconds or so.

Step 17

Once completely cooled, place the rolls in an airtight container/plastic bag. Keep in the fridge for up to 4 days or in the freezer for up to 2 months.

Step 18

Steam fridge-kept rolls for 5 mins. If frozen, steam for 7 mins (without defrosting).